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    Home » Recipes » Main Dishes » Pork

    Pork Teriyaki Rice Bowl (Rumbi Bowls)

    Published by Melissa on July 12, 2013 | Updated June 10, 2022 | 15 Comments

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    Featured Image for post Pork Teriyaki Rice Bowl (Rumbi Bowls)

    Barbecued pork tenderloin with stir fried veggies drizzled with a spicy terikayi sauce served over quick and easy coconut rice. 

    There’s a popular fast food restaurant in Utah, Rumbi Island Grill, that sells rice bowls with your choice of meat, sauce and rice. On Pressure Cooking Today, I recently posted a quick coconut rice recipe served with Favorite Family Recipes’ popular copycat recipe for Rumbi Rice Bowls with Spicy Hawaiian Teriyaki Sauce. My family enjoyed it so much that a week later, I decided to create a pork version with leftover barbecued pork tenderloin and my garden veggies that needed to be used.

    Pork-Rumbi-Rice-Bowl-Collage-Barbara-Bakes

    The pork version was just a delicious as the chicken version, so feel free to use whatever meat and veggies you’ve got hanging around. I also changed up the sauce a little bit. I wanted it a little bit thicker and cooked it in the microwave instead of on the stove top. I cooked it in my glass measuring cup with a spout, so I could just served it in the cup.

    Be sure and cut the veggies in to similar size pieces so that they all cook at the same time. This is a quick and easy summer time meal that won’t heat up your house.

    Featured Image for post Pork Teriyaki Rice Bowl (Rumbi Bowls)
    Print Recipe Pin Recipe Rate this Recipe
    4.50 from 2 votes

    Pork Teriyaki Rice Bowl (Rumbi Bowls)

    Cook Time20 mins
    Total Time20 mins
    Course: Pork
    Keyword: Asian, recipe
    Servings: 6 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 1 cup Mr. Yoshida’s teriyaki sauce
    • 1 tablespoon soy sauce
    • 1 tablespoon chili garlic sauce
    • 1 teaspoon fresh ginger
    • ¼ teaspoon salt
    • 1 teaspoon brown sugar
    • 2 tablespoons cornstarch
    • 3 tablespoon cold water
    • 1 tablespoon vegetable oil
    • 4 carrots peeled and grated
    • 1 small crookneck squash chopped into small cubes
    • 1 small zucchini chopped into small cubes
    • 1 cup chopped broccoli florets
    • 1 can 14 oz. bean sprouts
    • 1 grilled pork tenderloin cut into small cubes

    Instructions

    • Combine teriyaki sauce, soy sauce, chili sauce, ginger, salt, and brown sugar in a microwave safe bowl. Microwave on high until mixture comes to a boil.
    • In a small dish, combine cornstarch and water and add to sauce. Microwave on high, stirring occasionally, until sauce thickens.
    • Heat vegetable oil in a large skillet or wok over medium-high heat. Add carrots, squash, zucchini, broccoli, and bean sprouts. Saute vegetables for 1-2 minutes until they are tender but still crisp. Stir in cubed pork tenderloin.
    • Serve over coconut rice drizzled with the prepared teriyaki sauce.
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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Karen

      May 01, 2017 at 7:38 pm

      Made this today but used barbecued soy curls in plaaaaace of the pork since it was Meatless Monday. Delicious!

      Reply
    2. Nutmeg Nanny

      July 21, 2013 at 9:07 pm

      Oh goodness, this bowl is drool worthy! I am majorly craving this right now 🙂

      Reply
    3. kelly

      July 16, 2013 at 11:22 am

      We’d love this for dinner — the guys would lap it up. Our Chinese take out place doesn’t have rice bowls so it’s time I made them myself!

      Reply
    4. Mila

      July 16, 2013 at 3:46 am

      Complimenti Barabra un’altra tua ricetta bellissima!!!!

      Reply
    5. 2 sisters recipes

      July 15, 2013 at 6:55 am

      Mmmm looks delicious!!

      Reply
    6. TRaci

      July 14, 2013 at 7:00 pm

      Mmm!! Love Rumbi! I can make this on Sunday when they’re not open. Perfect!

      Reply
    7. Nessa

      July 14, 2013 at 3:45 pm

      All of those flavors look sublime!

      Reply
    8. Angie@Angie's Recipes

      July 13, 2013 at 5:05 am

      Love teriyaki sauce. The stir-fry looks scrumptious!

      Reply
    9. Valérie (France)

      July 12, 2013 at 8:57 pm

      Une recette bien alléchante

      Je te souhaite une belle nuit

      Valérie.

      Reply
    10. Heidi @foodiecrush

      July 12, 2013 at 9:58 am

      What a gorgeous shot and flavor combo. Looks super easy for weeknight too.

      Reply
    11. Rocky Mountain Woman

      July 12, 2013 at 9:08 am

      I love the idea of the coconut rice with teriyaki…

      definitely a must try!

      Reply
    12. kelley {mountain mama cooks}

      July 12, 2013 at 8:19 am

      I haven’t been to Rumbi but no need to go- I can just come to your house instead! These look great Barbara. Definitely my kind of food!!

      Reply
      • Barbara Schieving

        July 14, 2013 at 10:46 am

        I’d love to have you come to my house any time 🙂

        Reply
    13. Rosa

      July 12, 2013 at 6:55 am

      Scrumptious and healthy! I cannot resist such dishes.

      Cheers,

      Rosa

      Reply
    14. Maureen | Orgasmic Chef

      July 12, 2013 at 6:45 am

      I haven’t seen Yoshida’s sauce in years. Thankfully I found a clone recipe that works nearly as well – just a bit more work.

      I love your pork teriyaki!

      Reply

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